Sunday Brunch Mexi Sausage and Egg Burrito

Total Time
25mins
Prep 25 mins
Cook 0 mins

You can use Italian sausages in place of the pork breakfast sausages, all amounts can be adjusted to taste. The jalapeno peppers are only optional I like to add them in.

Ingredients Nutrition

  • 2 tablespoons butter (optional)
  • 12-34 lb pork sausage (casings removed)
  • 1 -2 jalapeno pepper, seeded and finely chopped (optional)
  • 2 -3 green onions, chopped (or use yellow onion)
  • 14 cup canned green chili (can use more)
  • 7 large eggs
  • 2 tablespoons whipping cream (or use 18% table cream)
  • salt and black pepper
  • 6 slices American cheese (sliced in half)
  • 6 (8 inch) flour tortillas (warmed)
  • 6 tablespoons picante sauce (can use more)

Directions

  1. Wrap tortillas in foil and warm in a 200 degree oven while preparing the sausage/egg mixture.
  2. Melt butter in the skillet; add in sausage with jalapeno peppers (if using) cook over medium heat until the meat is browned, breaking up the meat with a wooden spoon while cooking.
  3. Add/stir in green onions and green chilies; heat through.
  4. In a bowl whisk together the eggs with cream, then season with salt and black pepper; pour over the sausages in the skillet; cover with a lid and cook until eggs are set (no need to stir and do not overcook the eggs!).
  5. For each tortilla; place a half slice of cheese in the center of the warmed tortilla, then spoon about 1/3 cup of the sausage/egg mixture over the cheese.
  6. Drizzle about 1 tablespoon picante sauce then top with the remaining half of the slice of cheese.
  7. Repeat with the remaining burritos (if desired you can keep the burritos warm in a 200 degree oven until ready to serve.
Most Helpful

This is exactly what I was looking for! Early in the week I stopped for a coffee and, on a whim, a McD breakfast burrito. How hard can these be to make at home? I quick search turned up your recipe and the results were outstanding! (I think I overcooked the eggs but you warned me!) Next time I think I will add a little chopped sweet red pepper to the mix and watch the pan a little more attentively. By the way, in my opinion, both Jimmy Dean's and Bob Jone's bulk sausage are far superior to what is offered locally here in Minnesota. Thanks Kittencal!

Grease March 12, 2007